EXSANGUINATION OF SLAUGHTER PIGS-INFLUENCE ON MEAT QUALITY

摘要

IntroductionStunning methods induce temporary loss of consciousness and rely solely on prompt and accurate sticking procedures to facilitate bleeding and to cause death. Sticking involves the serving of major blood vessels e.g. neck cutting or chest sticking. The stun-stick interval should be sufficiently short to induce death through blood loss before the animal recovers from the stun. Sticking procedures vary; however, the supply of oxygenated blood to the brain should be stopped as rapidly as possible.If exsanguination fails or is incomplete, even the adequately stunned animal has a potential to regain brain and body functions (TROEGER et al., 2005). Besides the animal welfare issue, effects on meat quality and residual blood content are probable. Therefore, the following questions should be answered. Is there an effect of bleeding success on meat quality and residual muscle blood content? Is there an effect of a prolonged stun-to-stick interval (eg. CO2-Backloader) on amount of obtainable blood, meat quality and/or residual muscle blood content?